Sit the two piecrusts on the counter while you make the cream cheese filling. (The directions on the box say to sit them out for 15 minutes.) Preheat the oven to 375°.

Beat the softened cream cheese until fluffy. Add the ¼ cup of sugar; blend well and then add the sour cream, egg, and vanilla. Beat until all the ingredients are blended. Set aside.

Put a piece of wax paper on the counter. Remove the piecrusts from the plastic wrapping and sit them on top of each other lining up the edges. Don’t mash them together! Take a pizza cutter (works great) or a sharp knife and cut each crust into six pieces. (Sitting the two crusts on top of each other while you cut them will give you uniform pieces.)

Separate the pieces and cut a heart shape out of six of them about a third of the way from top. These will be the top pieces of the pie pockets.

Take the other six pieces of piecrusts and add a dollop of the cream cheese mixture to each one. Try to keep the filling from the edges. Add a heaping spoonful of the cherry pastry filling and then place the top crust over the bottom crust. Press the edges together and then take a fork and crimp (mash) around all the edges.

Place them on a cookie sheet that’s been sprayed with cooking spray. Whisk an egg and the two teaspoons of water together. Use a pastry brush to brush the egg wash over the top crust. Sprinkle the top of each crust with sugar.

Place the pan into the oven and bake the pie pockets for about 15-18 minutes or until the top is lightly golden and no longer has any spots that look like raw dough. Remove from the oven. Let cool for about five minutes before serving.

I hope you enjoy them and I hope you’ll visit me at on Twitter @just18summers, www.Facebook.com/just18summers, and on the parenting blog at www.just18summers.com. My Just 18 Summers novel will release on April 1 and is available now for pre-order!